Whiskey Recipes – Ardmore Smokey Creamy Chicken Barley
Ardmore Smokey Creamy Chicken Barley
2 tbsp olive oil
1kg Chicken Thigh Fillets
3 tbsp plain flour
(about 1kg) of potatoes, cut into chunks
600g leeks, washed and thickly sliced
750ml hot chicken stock
75g pearl barley
200g pack Soft Cheese
20g pack flat-leaf parsley, roughly chopped
2 tablespoons of Ardmore Peated Whisky
Heat the oil in a large pan. Dust in the flour each chicken thigh and brown in the hot oil for 4-5 minutes. Add the potatoes and leeks, and cook for a further 2-3 minutes.
Pour in the hot stock and add the barley together with the Ardmore Whisky. Bring to the boil, then cover and simmer for about 45 minutes until the sauce has reduced slightly and the barley is tender.
Stir in the cheese, until melted, then add the parsley and season. Serve with rustic home made bread.